Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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A Study on the Quality Control of Pyeonyuk by Adding Green Tea Extracts Using Cook-Chill System (I)

Cook-Chill System을 이용한 편육의 녹차추출물 첨가에 따른 품질 평가 (I)

  • 김혜영 (성신여자대학교 식품영양학과) ;
  • 정성미 (성신여자대학교 식품영양학과) ;
  • 고성희 (성신여자대학교 식품영양학과)
  • Published : 2005.02.01
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Abstract

This study was aimed to determine microbiological Quality by adding green tea extracts to cook-chill foods. For this study, Pyeonyuk were blended with green tea extracts to different concentrations of 0, 2 and 3% and prepared in a cook-chill system. Microbiological effects of green tea extracts were assessed during production process by measuring process time, temperature, pH and A wand determining total plate counts and coliforms. Effects of green tea extracts on total plate counts and coliforms were observed during cold storage at 3$^{\circ}C$ for five days. Green tea extracts improved the microbiological Quality and showed antibacterial properties when they are added to Pyeonyuk prepared in a cook-chill production system. The use of green tea extracts can be further explored as a means of enhancing freshness and Quality in cook-chill foods.

본 연구에서는 cook-chill system에서 생산되는 일부 음식에 녹차 추출물의 첨가가 냉장 저장 시 음식 품질에 미치는 영향을 알아보고자 하였다. 이를 위해 냉장저장급식에서 생산되는 음식 중 편육을 적용음식으로 선정하고 녹차추출물을 첨가(0,2,3%)하여 생산하였다. 이때 냉장저장급식 생산단계에 따른 소요시간 및 온도상태, pH및 수분활성도를 측정하고, 표준평판균수, 대장균군수를 측정함으로써 생산단계에 따른 미생물적 품질을 평가하였다. 또한 녹차추출물 첨가(0, 2, 3%)가 냉장저장(3$^{\circ}C$, 5일)동안 표준평판균수와 대장균군수에 미치는 영향을 관찰하였다. 미생물적 품질을 평가하기 위해 표준평판균수와 대장균군수를 측정한 결과 돼지고기를 삶은 직후와 냉각 후 모든 시료에서 조리한 음식의 안전 기준치 (표준평판균수<$10^{5}$, 대장균군수 <$10^2$)를 만족시켰다. 냉장 저장동안에는 먼저 표준평판균수의 경우, 녹차추출물을 첨가하지 않은 0%에서는 저장기간에 따라 일정하게 증가하는 경향을 보인 반면, 녹차 추출물을 3% 첨가하여 생산한 편육은 4일째까지도 위생상태가 적합하게 나타남으로써 녹차 추출물의 첨가가 냉장저장 동안 미생물적 품질을 유지하는데 효과적이라고 사료되었다. 대장균군수의 경우에도 녹차추출물을 첨가하지 않은0%는 1일부터 <$10^2$을 초과한 반면 2%와 3%에는 각각 2일,3일까지 조리한 음식의 안전 기준치를 만족하였다. 또한 녹차추출물의 첨가량은 저장기간에 따라 모두 유의적인 증가를 나타냄으로써 (p<0.01) 저장기간에 따라 대장균군수가 유의적으로 증가함을 알 수 있었으며, 저장일에 따른 첨가량별 대장균군수에서도 모두 유의성을 나타냄으로써 첨가량이 많을수록 낮은 수준의 대장균군수를 나타내어, 3%에서 가장 낮은 대장균군수를 나타내었다(p<0.01).이상의 연구 결과, cook-chill생산 시 녹차 추출물의 첨가가 미생물적 품질유지에 효과가 있다고 사료되는 바 본 연구결과를 기초로 급식소에서 음식 생산 시 녹차 추출물 및 천연 항균성 물질 첨가에 따른 미생물적 품질 및 관능적 품질검사를 통한 레시피 개발에 관한 지속적인 연구가 수행되어야 하겠다.다.

Keywords

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